-
1
Heat the oven to 375 degrees F and arrange a rack in the middle.
-
2
Bring a large pot of heavily salted water to a boil over high heat.
-
3
When it boils, add egg noodles and cook for half of the time indicated on the package.
-
4
Drain and set aside in a large bowl.
-
5
Melt butter in a large frying pan over medium heat.
-
6
When the foaming subsides, add sausages and cook until browned all over, about 10 minutes.
-
7
Remove to a plate and set aside.
-
8
Add celery root and onion to the pan and season with salt and freshly ground black pepper.
-
9
Cook until just starting to soften, about 5 minutes.
-
10
Increase heat to medium high, add mushrooms, and cook, stirring rarely, until just starting to brown, about 8 minutes.
-
11
Add wine and cook, scraping up any browned bits from the bottom of the pan, until the alcohol smell has cooked off, about 3 minutes.
-
12
Sprinkle mixture with flour and cook, stirring constantly, until flour is well incorporated.
-
13
Add chicken broth and mustard, stir to incorporate, and bring to a simmer.
-
14
Remove from heat and pour in cream.
-
15
Add sauce to noodles and stir until evenly coated.
-
16
Taste and season with salt and freshly ground black pepper as desired.
-
17
Transfer to a 13-by-9-inch baking dish and nestle reserved sausages in noodles.
-
18
Cover with foil and bake until sauce is bubbling, about 20 minutes.
-
19
Remove foil and bake until top of casserole is slightly browned and sausage is cooked through, about 10 minutes more.
